Food Biotechnology

Food biotechnologists are expected to satisfy many requirements related to health benefits, sensory properties and possible long term effects associated with the consumption of food produced via modern biotechnology. The broad selection of papers contained in this book are grouped into the follow...

Fuld beskrivelse

Bibliografiske detaljer
Hovedforfatter: Bielecki, Stanisław;Ed. Tramper, johannes;Ed
Format: Printed Book
Udgivet: Amsterdam ELSEVIER 2000
Fag:
Food > Biotechnology > Congresses > Food Technology > Biotechnology.
Online adgang:http://classify.oclc.org/classify2/ClassifyDemo?owi=34581675

Internet

http://classify.oclc.org/classify2/ClassifyDemo?owi=34581675

MG University

Detaljer om beholdninger fra MG University
Klassifikationsnummer: 664 BIE/F
Kopi Live Status Unavailable

Lignende værker